Extreme Chocolate Cheesecake Recipe

Ingredients

Crust:

2 1/2 cups chocolate cookie crumbs

2 tablespoons chocolate sugar (Chocolate sugar is sugar stored in an airtight container for at least 3 months with cocoa beans. Discard beans when using sugar.)

6 to 8 tablespoons butter, melted

White Chocolate Layer:

20 ounce cream cheese, room temperature

1 cup chocolate sugar

3 eggs, room temperature

8 ounces milk chocolate chips, melted

1 tablespoon vanilla

1/4 cup sweetened condensed milk

2 tablespoons all-purpose flour

2 tablespoons cornstarch

Milk Chocolate Layer:

20 ounces cream cheese, room temperature

1 cup chocolate sugar

3 eggs

8 ounces white chocolate chips, melted

1 tablespoon vanilla

1/4 cup sweetened condensed milk

2 tablespoons flour

2 tablespoons cornstarch

Fudge Cake Layer:

1 store-bought fudge cake mix

Dark Chocolate Ganache Frosting:

2 cups heavy whipping cream

2 tablespoons butter

3 tablespoons powdered sugar

24 ounces dark chocolate chips

Cooking Directions

Crust:

Preheat the oven to 350 degrees F.

Mix all ingredients together and press into the bottom of a 10-inch springform pan. Bake for 10 minutes. Remove from oven and set aside to cool.

White Chocolate Layer:

Cream together cream cheese and sugar until fluffy. Add eggs 1 at a time then add remaining ingredients and mix until combined. Do not over mix. Pour white chocolate layer into a pan and refrigerate until you've finished mixing milk chocolate layer.

Milk Chocolate Layer:

Cream together cream cheese and sugar until fluffy. Add eggs 1 at a time then add remaining ingredients and mix until combined. Do not over mix. Pour milk chocolate layer on top of white chocolate layer and bake for 1 hour 15 minutes to 1 hour 45 minutes.

Fudge Cake Layer:

Prepare store bought cake mix as directed on package for 2 layer cake. Pour into 10-inch round battered and floured cake pan. Add batter until about 2/3 full and bake as directed. Remove from oven and cool. Torte cake by cutting it in 2 layers horizontally making about 1-inch cake layers. Put cooled, torted cake on top of cooled cheesecake.

Dark Chocolate Ganache Frosting:

In a heavy pan heat whipping cream, butter and powdered sugar to a boil while whisking constantly. Place chips in a large stainless steel bowl, add hot cream mixture and let set for 5 minutes. Whisk together until smooth. Let cool until it reaches spreading consistency. Cover assembled cheesecake. Garnish with as much chocolate as you can stand.